Sichuan Chili Sauce

1. Preheat oven to 325°F. Coat the soy beans with ½ teaspoon canola oil and roast in a baking dish for 20 minutes.
2. Meanwhile, grind all the spices (pepper through salt) in a grinder. Heat a skillet over medium heat. Add the rest of canola oil.
3. After the oil is hot (but not smoky hot), add the ground spices, ginger, garlic, crushed chili pepper, and paprika. Roast over medium heat for 1 minute. Add the white rice flour, and stir constantly until the mixture is well combined.
4. Turn the heat to low. Add the soy sauce and then the apple juice ¼ cup at a time and stir constantly. After the apple juice and the spice-flour mixture are well combined and thickened, cook for an additional 2 minutes.
5. Turn off heat. Add roasted soybeans and sesame seeds.
6. Let the chili sauce completely cool in the skillet. Then transfer to a glass jar, and cover with a lid. It can be stored in refrigerator for 2 weeks.

Notes: You can thicken the sauce with any kind of flour except sweet rice flour. Sweet rice flour will make the sauce too sticky and thick.